Hashweh Bil-Zeit

Lebanese Vegetable Stuffing

Preparation info

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • cup short-grain (risotto) rice
  • pounds tomatoes, roughly chopped
  • 6 scallions, trimmed and thinly sliced
  • Leaves from 1 small bunch flat-leaf parsley, roughly chopped
  • cup mint leaves, roughly chopped
  • 3 tablespoons sumac
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • Salt and pepper
  • Juice of 1 large lemon
  • ½ cup olive oil


    Wash the rice in three changes of cold water. Drain and put in a mixing bowl. Then add all the remaining ingredients. Mix well. Adjust the seasoning.

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